1. Pre­heat oven to 180°C. Place sea­soned flour into a plas­tic bag. Add cut­lets, a few at a time, and toss un­til coated in flour. Shake off ex­cess flour. 2. Heat oil and but­ter in a heavy-based flame­proof casse­role dish over high heat. Cook cut­lets, in batches, for 3 min­utes on each side or un­til golden. Re­move to a plate. 3. Add juice, soy, sugar, gin­ger, salt and pep­per to the dish. Bring to the boil, then re­move from heat. Place cut­lets into dish. Top casse­role with ap­ples and sprin­kle with cashews. 4. Cover. Bake for 35 min­utes. Re­move lid and cook for 20 min­utes. Serve with bok choy.